These candy and zesty lemon blueberry pancakes are gluten-free and grain-free, but they’re so gentle and fluffy! You aren’t going to consider that these almond flour pancakes are gluten-free!
Desk of Contents
I like pancakes when they’re hearty and never simply carriers of maple syrup 🙂 These gluten-free lemon blueberry pancakes are my newest pancake-making journey and use almond flour that make them a satisfying breakfast. They’re filled with candy blueberries and have a terrific, tangy taste from lemon juice and zest. They’ve an ideal texture and taste — nobody will guess that they’re each gluten-free and grain-free!
You may make them much more fluffy by including a bit little bit of membership soda to the batter as a substitute of the non-dairy milk. I exploit non-dairy milk for this recipe, however as you might have seen in my different gluten-free recipes, like my gluten-free muffins, I often add membership soda as one of many rising brokers. Including some air to gluten-free batter earlier than cooking or baking it helps it rise and get fluffy, and reduces the possibilities of gummy end result.
When you like these pancakes, don’t miss my different vegan pancake recipes, like my sheet pan pancakes, banana oat pancakes, and cinnamon streusel pancakes! These are all both gluten-free or embrace an possibility for making them gluten-free.
Why You’ll Love Lemon Blueberry Pancakes
- SO gentle and fluffy with sweet-tart blueberries and zesty lemon
- simple, 1-bowl batter
- gluten-free, grain-free, and soy-free
- 30-minute vegan breakfast
Extra Lemon Blueberry Goodness
Recipe Card
Gluten-Free Lemon Blueberry Pancakes
These candy and zesty lemon blueberry pancakes are gluten-free and grain-free, but they’re so gentle and fluffy! You aren’t going to consider that these almond flour pancakes are gluten-free and grain-free.
Servings: 4
Energy: 282kcal
Elements
Dry Elements
- 1 cup (112 g) blanched almond flour
- 1/2 cup (60 g) tapioca starch
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
Moist Elements
- 3 tablespoon (44.36 ml) non-dairy yogurt
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon oil
- 2 to three tablespoons non-dairy milk or use membership soda
To Add Later
- 1/4 cup (37 g) blueberries or extra, if you’d like!
Directions
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In a bowl, add all the dry elements — that is the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest — and blend very well. Press and blend to interrupt all of the almond flour lumps, as a result of when you add the moist elements, these lumps might be tougher to combine in.
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Then, combine within the non-dairy yogurt, maple syrup, vanilla, lemon juice, and oil.
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Add 2 tablespoons of the milk/membership soda and blend in, and see if the combination is sort of a pancake batter consistency. In any other case add one other 1 to 2 extra tablespoons of the non-dairy milk, and blend in. When you combine, it ought to be like a pancake batter. Let it sit for 5 minutes to thicken a bit bit. We would like it to get a bit thicker than pancake batter.
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Preheat a skillet over medium warmth, and let the skillet get properly and evenly scorching. Since we’re utilizing almond flour, we do not need to cook dinner it at actually excessive warmth. As soon as the skillet is scorching, add a bit little bit of oil or vegan butter and unfold throughout. Ladle 1/4 cup of the batter onto the skillet and unfold it out a bit bit. Then, high it with some blueberries, and repeat for as many pancakes as will match into your skillet.
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Cowl the skillet with a lid. Protecting the skillet permits the warmth to be trapped within the skillet and likewise provides a bit little bit of steam and extra moisture to the pancakes, which is crucial for gluten free pancakes, as they’ll dry out actually shortly.
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As soon as the pancakes are rising and the perimeters are beginning to set, open the lid, and flip them. Cowl once more with the lid, and proceed cooking for two minutes or extra, till the pancakes are golden on the opposite aspect, as effectively.
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Repeat for all of the pancakes. Serve them with some vegan butter and maple syrup, as wanted, or some extra recent fruit on the aspect.
Notes
This recipe is gluten-free and grain-free. It’s additionally soy-free, for those who use a soy-free, non-dairy yogurt and non-dairy milk.
Nuts: It’s actually troublesome to make this nut-free, as a result of the bottom of the recipe is totally almond, however you should use a unique nut flour, you probably have an almond allergy, like cashew flour or macadamia nut flour.
Tapioca starch provides the very best outcomes, however for those who don’t have tapioca starch, you should use a mixture of atleast 2 of cornstarch, potato, arrowroot starch
Vitamin
Vitamin Details
Gluten-Free Lemon Blueberry Pancakes
Quantity Per Serving
Energy 282
Energy from Fats 162
% Each day Worth*
Fats 18g28%
Saturated Fats 1g6%
Sodium 227mg10%
Potassium 189mg5%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 9g10%
Protein 6g12%
Vitamin A 5IU0%
Vitamin C 4mg5%
Calcium 160mg16%
Iron 1mg6%
* % Each day Values are based mostly on a 2000 calorie food plan.
Elements
- blanched almond flour – Blanched almond flour offers you the very best wanting pancakes. When you can’t discover blanched, it’s OK, however the coloration might be totally different. See substitute choices in recipe notes.
- tapioca starch – That is your binder. Tapioca starch provides the very best outcomes, however for those who don’t have tapioca starch, you should use a mixture of cornstarch and one other starch, like potato or arrowroot.
- baking powder, baking soda, – To leaven the batter.
- lemon juice and zest – For that zesty, lemony taste!
- vanilla for traditional pancake taste
- non-dairy yogurt – Provides moisture and tang. salt balances the candy taste
- maple syrup – Provides extra moisture and pure sweetness.
- oil – Provides moisture and helps the pancakes brown.
- non-dairy milk – For extra moisture! Use membership soda as a substitute of even fluffier pancakes.
- blueberries – Candy blueberries are so good with this lemony batter!
Suggestions
- Whenever you combine the dry elements, ensure that to interrupt up the almond flour lumps as a lot as attainable, as a result of it’s going to turn into very troublesome to try this after you add the moist elements to the bowl.
- The batter ought to be barely thicker than pancake batter after mixing after which letting it sit for five minutes within the bowl.
- Protecting the pan whereas cooking is essential. It traps the steam, which helps the pancakes come out so completely moist!
- These pancakes are fluffiest and softest when they’re recent, so serve instantly.
How you can Make Gluten-Free Lemon Blueberry Pancakes
In a bowl, add all the dry elements — that’s the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest — and blend very well. Press and blend to interrupt all of the almond flour lumps, as a result of when you add the moist elements, these lumps might be actually onerous to interrupt down right into a batter.
So press with a spatula or a fork to interrupt all of the almond flour lumps, and blend them in. You too can sift the almond flour, for those who like, however as a result of the flour just isn’t as tremendous as all-purpose flour, you need to use an even bigger sifter. I often simply press very well, and it really works out simply tremendous.
Then, combine within the non-dairy yogurt, maple syrup, lemon juice, vanilla and oil.
Add 2 tablespoons of the milk/ membership soda and blend in, and see if the combination is sort of a pancake batter consistency. In any other case add one other 1 to 2 extra tablespoons of the non-dairy milk, and blend in.
When you combine, it ought to be like a pancake batter. Let it sit for 5 minutes to thicken a bit bit, and that’s the consistency we would like. We would like it to get a bit thicker than pancake batter.
Preheat a skillet over medium warmth, and let the skillet get properly and evenly scorching. Since we’re utilizing almond flour, we don’t need to cook dinner it at actually excessive warmth, so remember to cook dinner it over medium warmth. As soon as the skillet is scorching, add a bit little bit of oil and unfold throughout. Ladle 1/4 cup of the batter onto the skillet and unfold it out a bit bit. Then, high it with some blueberries, and repeat for as many pancakes as will match into your skillet.
Cowl the skillet with a lid. Protecting the skillet permits the warmth to be trapped within the skillet and likewise provides a bit little bit of steam and extra moisture to the pancakes, which is crucial for gluten free pancakes, as they’ll dry out actually shortly.
As soon as the pancakes are rising and the perimeters are beginning to set, open the lid, and flip them. Cowl once more with the lid, and proceed cooking for two minutes or extra, till the pancakes are golden on the opposite aspect, as effectively.
Repeat for all of the pancakes, and serve them with some vegan butter and maple syrup, as wanted, or some extra recent fruit on the aspect.
Ceaselessly Requested Questions
This recipe is gluten-free and grain-free. It’s additionally soy-free, for those who use a soy-free, non-dairy yogurt and non-dairy milk.
It’s actually troublesome to make this nut-free, as a result of the bottom of the recipe is totally almond, however you should use a unique nut flour, you probably have an almond allergy, like cashew flour or macadamia nut flour.
There are quite a lot of totally different gluten-free flours that you should use, however I like this mixture of almond flour with tapioca starch for gentle, fluffy outcomes!
